JP6835723B2 - Soluble beverages with enhanced flavors and aromas - Google Patents
Soluble beverages with enhanced flavors and aromas Download PDFInfo
- Publication number
- JP6835723B2 JP6835723B2 JP2017536295A JP2017536295A JP6835723B2 JP 6835723 B2 JP6835723 B2 JP 6835723B2 JP 2017536295 A JP2017536295 A JP 2017536295A JP 2017536295 A JP2017536295 A JP 2017536295A JP 6835723 B2 JP6835723 B2 JP 6835723B2
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- Prior art keywords
- coffee beans
- soluble
- coffee
- soluble beverage
- sweetened
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- A23F5/26—Extraction of water-soluble constituents
- A23F5/262—Extraction of water-soluble constituents the extraction liquid flows through a stationary bed of solid substances, e.g. in percolation columns
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
- A23F5/465—Flavouring with flavours other than natural coffee flavour or coffee oil
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
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- A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
- A23F5/40—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using organic additives, e.g. milk, sugar
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
- A23F5/40—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using organic additives, e.g. milk, sugar
- A23F5/405—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using organic additives, e.g. milk, sugar comprising ground coffee or ground coffee substitute particles
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
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- B—PERFORMING OPERATIONS; TRANSPORTING
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- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B29/00—Packaging of materials presenting special problems
- B65B29/02—Packaging of substances, e.g. tea, which are intended to be infused in the package
- B65B29/022—Packaging of substances, e.g. tea, which are intended to be infused in the package packaging infusion material into capsules
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B29/00—Packaging of materials presenting special problems
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- B—PERFORMING OPERATIONS; TRANSPORTING
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- B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
- B65D85/70—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
- B65D85/804—Disposable containers or packages with contents which are mixed, infused or dissolved in situ, i.e. without having been previously removed from the package
- B65D85/8043—Packages adapted to allow liquid to pass through the contents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Landscapes
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- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
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Description
関連出願の相互参照
本出願は、2015年1月9日出願の米国特許出願第14/594,041号の利益を主張し、ここに本明細書の一部を構成するものとして該特許明細書の内容全体を援用する。
Cross-references to related applications This application claims the interests of U.S. Patent Application No. 14 / 594,041 filed January 9, 2015, which is hereby incorporated herein by reference. Incorporate the entire content of.
本開示は、可溶性飲料成分と、一杯分の可溶性飲料成分を含む封止されたカートリッジであって、該カートリッジに流体を導入する際に飲料を作製するための該カートリッジと、に関する。該カートリッジは、シングルサーブ式飲料機と共に使用されるように構成されることができる。 The present disclosure relates to a soluble beverage component and a sealed cartridge containing a serving of the soluble beverage component, the cartridge for making a beverage when a fluid is introduced into the cartridge. The cartridge can be configured for use with a single serve beverage machine.
多くの飲料は、比較的簡便な形態での再現が困難な独特のテイストおよびアロマを有する。そのような飲料の一例が、コーヒーである。レギュラーコーヒーの場合、事前にコーヒーポット内で水を沸騰させ、この熱湯に、焙煎および粉砕されたコーヒー豆を直に接触させ(標準的な量は、熱湯100ml当たり、焙煎および粉砕されたコーヒー豆が10gである)、そして熱湯中で沸騰させて抽出を行うかまたはパーコレーターなどを用いることにより同様に抽出する。得られた抽出物は、カフェイン、タンニン酸、糖類、脂肪、タンパク質および様々な芳香成分を含むとともに、コーヒー固有の香りと、苦味、渋味および酸味を含む独特の複雑なフレーバーと、を有する。 Many beverages have a unique taste and aroma that is difficult to reproduce in a relatively simple form. An example of such a beverage is coffee. For regular coffee, water is pre-boiled in a coffee pot and the roasted and crushed coffee beans are brought into direct contact with this boiling water (standard amount is roasted and crushed per 100 ml of boiling water. Coffee beans are 10 g), and the coffee beans are boiled in boiling water for extraction or similarly extracted by using a percolator or the like. The resulting extract contains caffeine, tannic acid, sugars, fats, proteins and various aromatic components, as well as a coffee-specific aroma and a unique complex flavor including bitterness, astringency and sourness. ..
可溶性飲料、例えば可溶性コーヒーを、シングルサーブ式飲料機で使用するためのカートリッジに入れる試みがなされてきた。しかし、乾燥した可溶性コーヒーをある容器から別の容器へと移す際に粉状物が生じる。可溶性コーヒーをシングルサーブ式カートリッジに導入する際に多くの粉立ちが生じるため、カートリッジを正しく封止できない場合が多い。さらに、乾燥した可溶性コーヒー材料は概して易流動性が高すぎるため、効率的な商業的処理およびセルフサーブ式カートリッジへの充填を行うことができない。また、セルフサーブ式カートリッジ中の可溶性コーヒーは水に極めて迅速に溶解しうることから、これによってカートリッジまたはセルフサーブ式機器が目詰まりすることがあり、また均一な飲料製品の作製が妨げられることがある。 Attempts have been made to put soluble beverages, such as soluble coffee, into cartridges for use in single-serving beverage machines. However, powders form when transferring dry soluble coffee from one container to another. When introducing soluble coffee into a single serve cartridge, a lot of dusting occurs, so the cartridge cannot be sealed properly in many cases. In addition, dry soluble coffee materials are generally too fluid to perform efficient commercial processing and filling self-serving cartridges. Also, the soluble coffee in the self-serving cartridge can dissolve very quickly in water, which can clog the cartridge or self-serving equipment and prevent the production of uniform beverage products. is there.
コーヒーに付随する多くのアロマおよびフレーバーは、極めて繊細かつ複雑である。従来の可溶性コーヒーの場合には、繊細なコーヒーのフレーバーおよびアロマが、加工時および製造方法において低減あるいは失われることが多い。コーヒーアロマは極めて不安定であることが知られている。コーヒーアロマが低減すると、こうしたアロマは望ましくない不快な非コーヒー様のノートを生じる。この低減によって実質的に、製品の知覚品質が低下する。この理由から、望ましいアロマ成分が増強されるよう、あるいは望ましくない成分が減少または排除されるよう、フレーバリング成分、例えばコーヒーアロマの調製および貯蔵に特別な注意が払われなければならない。 Many aromas and flavors associated with coffee are extremely delicate and complex. In the case of conventional soluble coffee, the flavor and aroma of delicate coffee is often reduced or lost during processing and manufacturing methods. Coffee aromas are known to be extremely unstable. When coffee aromas are reduced, these aromas produce unwanted, unpleasant, non-coffee-like notes. This reduction substantially reduces the perceived quality of the product. For this reason, special care must be taken in the preparation and storage of flavoring ingredients, such as coffee aromas, so that the desired aroma components are enhanced or the unwanted components are reduced or eliminated.
いくつかの実施形態は、甘味付けされた可溶性飲料成分の製造方法であって、可溶性飲料と甘味料とコーヒー豆とを容器内で混合して混合物を形成させ、前記混合物を所定の時間にわたって撹拌し、かつ前記混合物から前記コーヒー豆を除去することを含む方法において、前記甘味付けされた可溶性飲料成分が、前記可溶性飲料と前記甘味料とを含む方法に関する。 Some embodiments are methods of producing a sweetened soluble beverage component, in which the soluble beverage, sweetener and coffee beans are mixed in a container to form a mixture and the mixture is stirred over a predetermined time. And in a method comprising removing the coffee beans from the mixture, the method relates to a method in which the sweetened soluble beverage component comprises the soluble beverage and the sweetener.
いくつかの実施形態において、前記甘味料は、砂糖である。 In some embodiments, the sweetener is sugar.
いくつかの実施形態において、前記甘味料は、グラニュー糖である。 In some embodiments, the sweetener is granulated sugar.
いくつかの実施形態において、前記可溶性飲料は、可溶性コーヒーである。 In some embodiments, the soluble beverage is soluble coffee.
いくつかの実施形態において、前記可溶性コーヒーは、粉末化コーヒー豆を含む。 In some embodiments, the soluble coffee comprises powdered coffee beans.
いくつかの実施形態において、前記コーヒー豆は、未粉砕の焙煎コーヒー豆である。 In some embodiments, the coffee beans are uncrushed roasted coffee beans.
いくつかの実施形態において、前記未粉砕の焙煎コーヒー豆は、未粉砕の焙煎エスプレッソ豆である。 In some embodiments, the unmilled roasted coffee beans are unmilled roasted espresso beans.
いくつかの実施形態において、前記混合物の撹拌は、混合、ブレンド、タンブリングおよびパンニングのうちの少なくとも1つを含む。 In some embodiments, stirring the mixture comprises at least one of mixing, blending, tumbling and panning.
いくつかの実施形態において、前記混合物からのコーヒー豆の除去は、前記混合物のろ過を含む。 In some embodiments, removal of coffee beans from the mixture comprises filtering the mixture.
いくつかの実施形態は、前記混合物に、乳成分、香辛料、ココア、果実粉末およびフレーバリング成分のうちの少なくとも1つを加えることに関する。 Some embodiments relate to adding at least one of a milk component, a spice, cocoa, a fruit powder and a flavoring component to the mixture.
いくつかの実施形態は、前記甘味付けされた可溶性飲料成分を、セルフサーブ式カートリッジに入れることに関する。 Some embodiments relate to placing the sweetened soluble beverage ingredient in a self-serving cartridge.
いくつかの実施形態は、一杯分の飲料を作製するためのカートリッジであって、蓋と、底壁と、前記蓋と前記底壁との間に延在する側壁と、を含むカップと、前記カートリッジ内に配置された一杯分の甘味付けされた可溶性飲料成分と、を含むカートリッジにおいて、前記甘味付けされた可溶性飲料成分が、可溶性飲料と、甘味料と、コーヒー豆由来の油と、を含み、前記可溶性飲料および前記甘味料と前記コーヒー豆との混合によって前記可溶性飲料および前記甘味料に前記コーヒー豆由来の油が付与され、混合後に前記コーヒー豆が除去された、カートリッジに関する。 Some embodiments are cartridges for making a serving of beverage, the cup comprising a lid, a bottom wall, and a side wall extending between the lid and the bottom wall. In a cartridge containing a cup of sweetened soluble beverage component placed in a cartridge, the sweetened soluble beverage component comprises a soluble beverage, a sweetener, and coffee bean-derived oil. The present invention relates to a cartridge in which oil derived from the coffee beans is added to the soluble beverage and the sweetener by mixing the soluble beverage and the sweetener with the coffee beans, and the coffee beans are removed after mixing.
いくつかの実施形態において、前記甘味料は、砂糖である。 In some embodiments, the sweetener is sugar.
いくつかの実施形態において、前記コーヒー豆を、ろ過により前記甘味付けされた可溶性飲料成分から除去した。 In some embodiments, the coffee beans were removed from the sweetened soluble beverage component by filtration.
いくつかの実施形態は、可溶性飲料と、甘味料と、コーヒー豆由来の油と、を含む、甘味付けされた可溶性飲料成分であって、前記可溶性飲料および前記甘味料と前記コーヒー豆との混合によって前記可溶性飲料および前記甘味料に前記コーヒー豆由来の油が付与され、混合後に前記コーヒー豆が除去された、甘味付けされた可溶性飲料成分に関する。 Some embodiments are sweetened soluble beverage components comprising a soluble beverage, a sweetener, and coffee bean-derived oil, the soluble beverage and a mixture of the sweetener and the coffee beans. The present invention relates to a sweetened soluble beverage component in which the coffee bean-derived oil is added to the soluble beverage and the sweetener, and the coffee beans are removed after mixing.
いくつかの実施形態において、前記甘味料は、砂糖である。 In some embodiments, the sweetener is sugar.
いくつかの実施形態において、前記可溶性飲料は、可溶性コーヒーである。 In some embodiments, the soluble beverage is soluble coffee.
いくつかの実施形態において、前記コーヒー豆は、未粉砕の焙煎コーヒー豆である。 In some embodiments, the coffee beans are uncrushed roasted coffee beans.
以下の詳細な説明が添付の図面と併せて参照されることにより前述の態様およびそれに付随する利点の多くがより深く理解されるようになるにつれて、これらの態様および利点はより容易に高く評価されるようになるであろう。 These aspects and benefits are more easily appreciated as the following detailed description is referenced in conjunction with the accompanying drawings to gain a deeper understanding of many of the aforementioned aspects and their associated benefits. Will come to be.
以下の説明は、当業者が1つ以上の本実施形態を作出および使用しうるようにするために提示されるものである。本明細書に記載された包括的な原理を、以下に詳述するもの以外の、本開示の趣旨および範囲から逸脱しない実施形態および用途に適用することができる。さらに本実施形態は、示された特定の実施形態に限定することを意図したものではなく、本明細書に開示または示唆される原理および特徴と一致する最も広い範囲が認められるべきである。 The following description is provided to allow one of ordinary skill in the art to create and use one or more of the present embodiments. The comprehensive principles described herein can be applied to embodiments and applications that do not deviate from the spirit and scope of the present disclosure, other than those detailed below. Furthermore, this embodiment is not intended to be limited to the particular embodiments presented, and the broadest scope should be acknowledged that is consistent with the principles and features disclosed or suggested herein.
本明細書で使用される程度に関する用語、例えば本明細書で使用される場合の「おおよそ」、「約」、「ほぼ」および「実質的に」なる用語は、記載された値、量または特性に近い値、量または特性であって、なおも所望の機能を果たすかまたは所望の結果を達成するものを表す。例えば、「おおよそ」、「約」、「ほぼ」および「実質的に」なる用語は、記載された量の10%未満の範囲内の、5%未満の範囲内の、1%未満の範囲内の、0.1%未満の範囲内のおよび0.01%未満の範囲内の量を指しうる。他の例として、特定の実施形態において「ほぼ平行な」および「実質的に平行な」なる用語は、厳密な平行から15°以下だけ、10°以下だけ、5°以下だけ、3°以下だけ、1°以下だけ、0.1°以下だけまたはそれ以外だけ逸脱した値、量または特性を指す。同様に、特定の実施形態において「ほぼ垂直な」および「実質的に垂直な」なる用語は、厳密な垂直から15°以下だけ、10°以下だけ、5°以下だけ、3°以下だけ、1°以下だけ、0.1°以下だけまたはそれ以外だけ逸脱した値、量または特性を指す。 Terms as used herein, such as "approximate," "about," "almost," and "substantially," as used herein, are values, quantities, or properties described. Represents a value, quantity or property close to, which still performs the desired function or achieves the desired result. For example, the terms "approximately," "about," "almost," and "substantially" are within less than 10% of the stated amount, within less than 5%, within less than 1%. Can refer to quantities in the range of less than 0.1% and less than 0.01%. As another example, in certain embodiments, the terms "nearly parallel" and "substantially parallel" are only 15 ° or less, 10 ° or less, 5 ° or less, 3 ° or less from strict parallelism. Refers to a value, quantity or characteristic that deviates from 1, 1 ° or less, 0.1 ° or less, or other than that. Similarly, in certain embodiments, the terms "nearly vertical" and "substantially vertical" are only 15 ° or less, 10 ° or less, 5 ° or less, 3 ° or less, 1 Refers to values, quantities or characteristics that deviate by less than or equal to °, by less than 0.1 °, or otherwise.
本開示のいくつかの実施形態は、改善された特徴、例えば改善されたテイストおよびアロマを有する可溶性飲料成分と、改善された特徴、例えば改善されたテイストおよびアロマを有する可溶性飲料成分の製造方法と、を対象とする。可溶性飲料または「インスタント」飲料、特にシングルサーブ式カートリッジ内の可溶性飲料または「インスタント」飲料によって、消費者が自宅または他の環境で飲料を調製するための効率的かつ簡便な方法が可能となる。元の飲料のフレーバーおよびアロマを該飲料の可溶性形態において維持することは、特有の困難を伴う。例えば、セルフサーブ式カートリッジに乾燥した可溶性コーヒーを導入すると、許容されない量の粉状物が生じることがあり、これによってカートリッジの効率的な封止ができなくなる。さらに、セルフサーブ式機器により水を導入する際に、カートリッジ内のそうした可溶性コーヒーは迅速かつ不均一に溶解しうる。この結果、カートリッジあるいは機器が目詰まりすることがあり、また不均一な飲料製品が作製されることにもなりかねない。 Some embodiments of the present disclosure include a method for producing a soluble beverage ingredient having improved characteristics, such as improved taste and aroma, and a method for producing a soluble beverage ingredient having improved characteristics, eg, improved taste and aroma. , Is targeted. Soluble or "instant" beverages, especially soluble or "instant" beverages in single-serving cartridges, enable an efficient and convenient way for consumers to prepare beverages at home or in other environments. Maintaining the flavor and aroma of the original beverage in the soluble form of the beverage involves inherent difficulties. For example, introducing dry soluble coffee into a self-serving cartridge can result in an unacceptable amount of powder, which prevents efficient sealing of the cartridge. In addition, such soluble coffee in the cartridge can dissolve quickly and non-uniformly when water is introduced by a self-serving device. This can result in clogging of the cartridge or equipment and can result in the production of non-uniform beverage products.
本開示のいくつかの実施形態において、可溶性飲料粉末を、甘味料および未粉砕の焙煎コーヒー豆と混合する。得られる甘味付けされた可溶性飲料成分は、増強されたフレーバーおよびアロマを有するとともに、粉立ちの量が著しくより低く、この甘味付けされた可溶性飲料成分をセルフサーブ式カートリッジに効率的に入れることができ、次いでこのセルフサーブ式カートリッジを適切に封止することができる。いかなる特定の理論にもとらわれることを望むものではないが、甘味料と未粉砕のコーヒー豆とを混合すると、この甘味料によってこのコーヒー豆から油が除去され、その一部が次いで可溶性コーヒーへと移されるものと考えられる。得られた混合物は取り扱いが容易であり、効率的に移送および包装することができる。また、未粉砕のコーヒー豆に由来する油によって、より高含分のカフェインと付加的なフレーバーノートおよびアロマとを可溶性飲料に付与することができ、これによって、より淹れたてのコーヒーに近いフレーバーおよびアロマが可溶性飲料に付与される。未粉砕のコーヒー豆に由来する油は可溶性飲料の溶解性を低下させることもでき、それによって、可溶性飲料と液体との混合時にこの可溶性飲料がより制御された均一な様式で溶解しうる。そのため、甘味付けされた可溶性飲料成分を、セルフサーブ式の飲料カートリッジおよび機器において使用することができる。 In some embodiments of the present disclosure, the soluble beverage powder is mixed with a sweetener and unground roasted coffee beans. The resulting sweetened soluble beverage ingredient has enhanced flavor and aroma, and the amount of powdering is significantly lower, allowing this sweetened soluble beverage ingredient to be efficiently placed in a self-serving cartridge. The self-serving cartridge can then be properly sealed. We do not want to be bound by any particular theory, but when we mix sweeteners with unground coffee beans, the sweeteners remove the oil from the coffee beans, some of which then turn into soluble coffee. It is thought that it will be transferred. The resulting mixture is easy to handle and can be efficiently transferred and packaged. Also, oils derived from unground coffee beans can add higher content of caffeine and additional flavor notes and aromas to soluble beverages, thereby making more freshly brewed coffee. A close flavor and aroma is added to the soluble beverage. Oils derived from unground coffee beans can also reduce the solubility of soluble beverages, thereby allowing the soluble beverages to dissolve in a more controlled and uniform manner when mixed with the soluble beverages and liquids. Therefore, the sweetened soluble beverage ingredients can be used in self-serving beverage cartridges and equipment.
以下に説明される図1〜図4は、特定の組み合わせ物および可変物を使用した例示的な実施形態を示す。ただし以下の記載は、添付の特許請求の範囲の趣旨および範囲に包含される修正形態および均等な構成を包含する本実施形態の範囲を限定することを意味するものでは決してない。以下に開示される詳細は例示を目的としたものであり、これらの詳細は本開示の範囲から逸脱することなく変化しうることが理解されるべきである。各々の例示的な実施形態を、添付の図面を参照して以下に順に記載する。 FIGS. 1 to 4 described below show exemplary embodiments using specific combinations and variations. However, the following description does not mean to limit the scope of the present embodiment including the amended form and the equal structure included in the purpose and scope of the appended claims. It should be understood that the details disclosed below are for illustration purposes only and that these details may vary without departing from the scope of this disclosure. Each exemplary embodiment is described in sequence below with reference to the accompanying drawings.
図1に、上述の甘味付けされた可溶性飲料成分の調製方法の例示的な一実施形態を示す。図1を参照すると、例示的な一実施形態によれば、可溶性飲料101を、甘味料103およびコーヒー豆105と混合する。得られた混合物を、次いで容器107内で所定の時間にわたって撹拌する。この混合物を、次いでフィルター109に供してコーヒー豆111を除去する。得られた甘味付けされた可溶性飲料成分113を保持する。
FIG. 1 shows an exemplary embodiment of the method for preparing the sweetened soluble beverage component described above. Referring to FIG. 1, according to an exemplary embodiment, the
図2は、本開示の他の例示的な実施形態を示す。図2を参照すると、粉末化コーヒー204を可溶性コーヒー201に加え、これを、フレーバリング202、砂糖203および未粉砕のコーヒー豆205とミキサー207内で混合して混合物を形成させる。この混合物をある長さの時間にわたって撹拌し、その後、紙フィルター209を用いてコーヒー豆211を除去する。甘味付けされた可溶性コーヒー成分213を保持し、次いでこの甘味付けされた可溶性コーヒー成分213をセルフサーブ式カートリッジ215に入れる。
FIG. 2 shows another exemplary embodiment of the present disclosure. Referring to FIG. 2,
図3に、他の例示的な実施形態を示す。図3を参照すると、可溶性コーヒー301を、バニラフレーバリング302、結晶果糖303および未粉砕の焙煎エスプレッソ豆305とリボンミキサー307内で混合して混合物を形成させる。この混合物をある長さの時間にわたって撹拌し、次いでメッシュフィルター309を用いてコーヒー豆311を除去する。甘味付けされた可溶性コーヒー成分313を保持し、そして粉末化コーヒー304を加える。この甘味付けされた可溶性コーヒー成分313と粉末化コーヒー304との混合物を、次いでセルフサーブ式カートリッジ315に入れる。このセルフサーブ式カートリッジを、次いでセルフサーブ式飲料機317内に配置することにより、飲料を調製することができる。
FIG. 3 shows another exemplary embodiment. With reference to FIG. 3,
本明細書に記載された方法において使用される甘味料は特に限定されず、例えば、ショ糖、果糖、コーンシラップ、結晶果糖、デキストロース、マルトデキストロース、マルトデキストリン、グリセリン、トレイトール、エリトリトール、レバウジオシドA、ステビア、キシリトール、アラビトール、リビトール、ソルビトール、マンニトール、マルチトール、マルトトリイトール、マルトテトライトール、ラクチトール、還元イソマルツロース、還元デンプン、セラック、エチルセルロース、ヒドロキシプロピルメチルセルロース、デンプン、化工デンプン、カルボキシルセルロース、カラゲナン、セルロースアセテートフタレート、セルロースアセテートトリメリテート、キトサン、コーンシラップ固形物、デキストリン、脂肪アルコール、ヒドロキシセルロース、ヒドロキシエチルセルロース、ヒドロキシメチルセルロース、ヒドロキシプロピルセルロース、ヒドロキシプロピルエチルセルロース、ヒドロキシプロピルメチルセルロース、ヒドロキシプロピルメチルセルロースフタレート、ポリエチレングリコールまたはそれらの組み合わせ物を挙げることができる。さらに、甘味料は様々なレベルの粒状性を有することができる。例えばグラニュー糖、製パン用砂糖、サンディングシュガーなどを使用することができる。いくつかの実施形態において、比較的高度に造粒された甘味料が使用される。 The sweeteners used in the methods described herein are not particularly limited, and are, for example, sucrose, fructose, corn syrup, crystalline fructose, dextrin, maltodextrose, maltdextrin, glycerin, treitol, erythritol, rebaugioside A. , Stevia, xylitol, arabitol, ribitol, sorbitol, mannitol, martitol, maltotriitol, maltotetritor, lactitol, reduced isomaltulose, reduced starch, cellac, ethyl cellulose, hydroxypropylmethyl cellulose, starch, chemical starch, carboxyl cellulose , Caragenan, cellulose acetate phthalate, cellulose acetate trimellitate, chitosan, corn syrup solids, dextrin, fatty alcohol, hydroxycellulose, hydroxyethyl cellulose, hydroxymethyl cellulose, hydroxypropyl cellulose, hydroxypropyl ethyl cellulose, hydroxypropyl methyl cellulose, hydroxypropyl methyl cellulose phthalate. , Polyethylene glycol or a combination thereof. In addition, sweeteners can have varying levels of graininess. For example, granulated sugar, bakery sugar, sanding sugar and the like can be used. In some embodiments, relatively highly granulated sweeteners are used.
いくつかの実施形態において、使用すべき甘味料の約半分をまず容器に導入し、次いで使用すべき量の可溶性飲料を導入し、次いで使用すべき甘味料の残りの半分を導入する。しかし、本実施形態はそのように限定されるわけではない。いくつかの実施形態において、まず可溶性飲料と甘味料とを混合し、そしてある長さの時間にわたって混合することができる。次いで、未粉砕のコーヒー豆を加え、そして得られた混合物を第2の長さの時間にわたって混合することができる。甘味料と可溶性飲料との比は特に限定されず、例えば1:100、1:50、1:10、1:5、1:1、2:1、3:1、4:1、5:1、5.5:1、6:1、6.5:1、7:1、7.5:1、8:1、9:1、10:1、15:1、20:1、50:1および100:1の比が挙げられる。いくつかの実施形態において、甘味料と可溶性飲料との比は約5:1〜約10:1である。特定の実施形態において、甘味料と可溶性飲料との比は約17:3である。 In some embodiments, about half of the sweetener to be used is first introduced into the container, then the amount of soluble beverage to be used is introduced, and then the other half of the sweetener to be used is introduced. However, this embodiment is not so limited. In some embodiments, the soluble beverage and sweetener can be mixed first and then mixed over a length of time. Unground coffee beans can then be added and the resulting mixture can be mixed over a second length of time. The ratio of the sweetener to the soluble beverage is not particularly limited, for example, 1: 100, 1:50, 1:10, 1: 5, 1: 1, 2: 1, 3: 1, 4: 1, 5: 1. 5.5: 1, 6: 1, 6.5: 1, 7: 1, 7.5: 1, 8: 1, 9: 1, 10: 1, 15: 1, 20: 1, 50: 1. And 100: 1 ratio. In some embodiments, the ratio of sweetener to soluble beverage is from about 5: 1 to about 10: 1. In certain embodiments, the ratio of sweetener to soluble beverage is about 17: 3.
可溶性飲料と甘味料と未粉砕のコーヒー豆との混合物のあらゆる種類の撹拌を用いることができる。いくつかの例としては例えば、混合、ブレンド、タンブリング、パンニング、手動による混合、リボンブレンドなどが挙げられる。いくつかの実施形態において、上記の一方または双方の混合プロセスを、10秒間、30秒間、1分間、2分間、3分間、4分間、5分間、6分間、7分間、8分間、9分間、10分間、11分間、12分間、13分間、14分間、15分間、16分間、17分間、18分間、19分間、20分間、25分間、30分間、40分間、50分間、60分間、2時間、3時間、4時間、12時間またはそれを上回って行うことができる。特定の実施形態において、一方または双方の混合プロセスを1〜15分間行う。 Any kind of agitation of a mixture of soluble beverages and sweeteners and unground coffee beans can be used. Some examples include mixing, blending, tumbling, panning, manual mixing, ribbon blending and the like. In some embodiments, the mixing process of one or both of the above is carried out for 10 seconds, 30 seconds, 1 minute, 2 minutes, 3 minutes, 4 minutes, 5 minutes, 6 minutes, 7 minutes, 8 minutes, 9 minutes. 10 minutes, 11 minutes, 12 minutes, 13 minutes, 14 minutes, 15 minutes, 16 minutes, 17 minutes, 18 minutes, 19 minutes, 20 minutes, 25 minutes, 30 minutes, 40 minutes, 50 minutes, 60 minutes, 2 hours It can be done for 3, 4 hours, 12 hours or more. In certain embodiments, one or both mixing processes are performed for 1-15 minutes.
いくつかの実施形態は、抽出されていない粉末化コーヒーを含む可溶性飲料成分に関する。そのような粉末化コーヒーを混合物に加えることができ、これを例えば、他の成分と未粉砕のコーヒー豆との混合の前もしくは後に(または前および後の双方に)行うことができる。いくつかの実施形態において、粉末化コーヒーは、直径約2000ミクロン未満、直径約1500ミクロン未満、直径約1000ミクロン未満、直径約900ミクロン未満、直径約800ミクロン未満、直径約700ミクロン未満、直径約600ミクロン未満、直径約500ミクロン未満、直径約450ミクロン未満、直径約400ミクロン未満、直径約350ミクロン未満、直径約300ミクロン未満、直径約250ミクロン未満、直径約200ミクロン未満、直径約150ミクロン未満、直径約100ミクロン未満または直径約50ミクロン未満の、平均粒子径を有する。 Some embodiments relate to soluble beverage ingredients, including unextracted powdered coffee. Such powdered coffee can be added to the mixture, which can be done, for example, before or after (or both before and after) mixing the other ingredients with the unground coffee beans. In some embodiments, the powdered coffee is less than about 2000 microns in diameter, less than about 1500 microns in diameter, less than about 1000 microns in diameter, less than about 900 microns in diameter, less than about 800 microns in diameter, less than about 700 microns in diameter, about about 700 microns in diameter. Less than 600 microns, less than about 500 microns in diameter, less than about 450 microns in diameter, less than about 400 microns in diameter, less than about 350 microns in diameter, less than about 300 microns in diameter, less than about 250 microns in diameter, less than about 200 microns in diameter, about 150 microns in diameter It has an average particle size of less than, less than about 100 microns in diameter, or less than about 50 microns in diameter.
いくつかの実施形態において、粉末化コーヒーは、直径約2000ミクロン未満、直径約1500ミクロン未満、直径約1000ミクロン未満、直径約900ミクロン未満、直径約800ミクロン未満、直径約700ミクロン未満、直径約600ミクロン未満、直径約500ミクロン未満、直径約450ミクロン未満、直径約400ミクロン未満、直径約350ミクロン未満、直径約300ミクロン未満、直径約250ミクロン未満、直径約200ミクロン未満、直径約150ミクロン未満、直径約100ミクロン未満または直径約50ミクロン未満の、メジアン粒子径を有する。 In some embodiments, the powdered coffee is less than about 2000 microns in diameter, less than about 1500 microns in diameter, less than about 1000 microns in diameter, less than about 900 microns in diameter, less than about 800 microns in diameter, less than about 700 microns in diameter, about about 700 microns in diameter. Less than 600 microns, less than about 500 microns in diameter, less than about 450 microns in diameter, less than about 400 microns in diameter, less than about 350 microns in diameter, less than about 300 microns in diameter, less than about 250 microns in diameter, less than about 200 microns in diameter, about 150 microns in diameter It has a median particle size of less than, less than about 100 microns in diameter, or less than about 50 microns in diameter.
いくつかの実施形態において、粉末化コーヒーを乾燥コーヒー抽出物に乾式添加することにより、完成したバルク製品にアロマ、フレーバーの複雑さおよび量感が加えられる。例えば遠心分離装置、ライトニングミキサー、リボンブレンダー、PKブレンダー、音波法などといった多くの様々な方法のうちの1つ以上によって、粉末化コーヒーの添加を達成することができる。いくつかの実施形態において、このプロセスの間に、例えばコーヒーのものではない油、コーヒーのものではないアロマ、コーヒーアロマなどといった他の化合物を加えることができる。いくつかの実施形態において、粉末化コーヒーを、炭水化物、大豆製品、乳製品原料または他の作用物質に封入することができる。封入の利点の一つは、環境要因による劣化からの保護にある。いくつかの実施形態において、封入によってコーヒー成分の溶解速度を変えることもでき、その結果、粉末化または粉砕コーヒーから、コーヒー製品中の他の成分とは異なる時点でコーヒーアロマ成分およびコーヒーフレーバー成分が放出される。 In some embodiments, dry addition of powdered coffee to a dry coffee extract adds aroma, flavor complexity and volume to the finished bulk product. The addition of powdered coffee can be achieved by one or more of many different methods such as centrifuges, lightning mixers, ribbon blenders, PK blenders, sonic methods and the like. In some embodiments, other compounds can be added during this process, such as non-coffee oils, non-coffee aromas, coffee aromas, and the like. In some embodiments, the powdered coffee can be encapsulated in carbohydrates, soy products, dairy ingredients or other agents. One of the advantages of encapsulation is protection from deterioration due to environmental factors. In some embodiments, encapsulation can also alter the rate of dissolution of the coffee component, resulting in coffee aroma and flavor components from powdered or ground coffee at a time different from other components in the coffee product. It is released.
コーヒーアロマとは、コーヒーの特徴的な香りを作り出すコーヒーの揮発性成分である。いくつかの実施形態において、コーヒーアロマを、高度にアロマが付与された(highly aromatized)コーヒー濃縮物の形態で最終飲料成分に供給することができる。アロマが付与されたコーヒー濃縮物は、コーヒー濃縮物にコーヒーアロマを加えることによって調製される。コーヒー濃縮物の調製方法は、当業者によく知られている。 Coffee aroma is a volatile component of coffee that produces the characteristic aroma of coffee. In some embodiments, the coffee aroma can be delivered to the final beverage component in the form of a highly aromatized coffee concentrate. The aroma-added coffee concentrate is prepared by adding coffee aroma to the coffee concentrate. Methods of preparing coffee concentrates are well known to those skilled in the art.
いくつかの実施形態において、甘味付けされた可溶性飲料成分にコーヒーアロマを加える。そのようなコーヒーアロマは、可溶性コーヒー粉末の調製中に捕集される天然のコーヒーアロマ成分の形態であることができる。いくつかの実施形態において、天然のコーヒーアロマとしては例えば、高揮発性アロマ成分が挙げられる。高揮発性アロマ成分とは、約0℃未満の温度で凝縮するものをいう。高揮発性アロマ成分を回収するために、例えば窒素ガス、二酸化炭素ガスまたは二酸化炭素ペレットといった不活性キャリアガスを使用して、処理中にコーヒーから揮発性アロマ成分をフラッシュさせることができる。アロマを負荷させたキャリアガスを、次いで約−40℃未満の温度に、時として約−195℃の低温に、冷却することで、アロマ成分を凝縮させる。この凝縮したアロマ成分を、次いで捕集する。コーヒーアロマの捕捉に適した手法は、当業者に知られている。 In some embodiments, coffee aroma is added to the sweetened soluble beverage ingredient. Such coffee aromas can be in the form of natural coffee aroma components that are collected during the preparation of soluble coffee powder. In some embodiments, natural coffee aromas include, for example, highly volatile aroma components. The highly volatile aroma component means a component that condenses at a temperature of less than about 0 ° C. To recover the highly volatile aroma components, an inert carrier gas such as nitrogen gas, carbon dioxide gas or carbon dioxide pellets can be used to flush the volatile aroma components from the coffee during processing. The aroma-loaded carrier gas is then cooled to a temperature below about −40 ° C., sometimes to a low temperature of about -195 ° C., to condense the aroma components. This condensed aroma component is then collected. Suitable techniques for capturing coffee aromas are known to those of skill in the art.
いくつかの実施形態において、製品の機能、粒子径を最適化しかつ/または新規な製品形態を創作するために、飲料成分の封入を用いることができる。例えばコーヒー、コーヒー抽出物、コーヒー濃縮物、乾燥粉末化コーヒー、コーヒー油または他の油、アロマ、機能性成分などといった1つ以上の製品を用いて封入を行うことができる。さらに、炭水化物、大豆製品、乳製品、コーンシラップ、親水コロイド、ポリマー、ワックス、脂肪、植物油、アラビアガム、レシチン、スクロースエステル、モノグリセリド、ジグリセリド、ペクチン、炭酸K、重炭酸K、炭酸Na、Na3PO4、K3PO4、マルトデキストリン、グリセリン、トレイトール、エリトリトール、キシリトール、アラビトール、リビトール、ソルビトール、マンニトール、マルチトール、マルトトリイトール、マルトテトライトール、ラクチトール、還元イソマルツロース、還元デンプン、リポソーム、ゾル・ゲルにおけるリポソーム、セラック、脂肪加水分解物、エチルセルロース、ヒドロキシプロピルメチルセルロース、デンプン、化工デンプン、アルギン酸塩およびアルギン酸(例えばアルギン酸ナトリウム)、カゼインカルシウム、ポリペクチン酸カルシウム、カルボキシルセルロース、カラゲナン、セルロースアセテートフタレート、セルロースアセテートトリメリテート、キトサン、コーンシラップ固形物、デキストリン、脂肪酸、脂肪アルコール、ゼラチン、ゲランガム、ヒドロキシセルロース、ヒドロキシエチルセルロース、ヒドロキシメチルセルロース、ヒドロキシプロピルセルロース、ヒドロキシプロピルエチルセルロース、ヒドロキシプロピルメチルセルロース、ヒドロキシプロピルメチルセルロースフタレート、脂質、リポソーム、低密度ポリエチレン、モノグリセリド、ジグリセリド、トリグリセリド、ペクチン、リン脂質、ポリエチレングリコール、ポリ乳酸ポリマー、ポリ乳酸−グリコール酸共重合体、ポリビニルピロリドン、ステアリン酸および誘導体、キサンタンおよびタンパク質、ゼイン、グルテンまたは環境要素から保護するための他の作用物質のうちの1つ以上を用いて封入を行うこともできる。 In some embodiments, the inclusion of beverage ingredients can be used to optimize product function, particle size and / or create new product forms. Encapsulation can be performed with one or more products such as coffee, coffee extracts, coffee concentrates, dry powdered coffee, coffee oil or other oils, aromas, functional ingredients and the like. In addition, carbohydrates, soy products, dairy products, corn syrup, hydrophilic colloids, polymers, waxes, fats, vegetable oils, arabic gum, lecithin, sucrose ester, monoglycerides, diglycerides, pectin, K carbonate, K bicarbonate, Na carbonate, Na 3 PO 4, K 3 PO 4, maltodextrin, glycerol, threitol, erythritol, xylitol, arabitol, ribitol, sorbitol, mannitol, maltitol, maltotriitol, malto Te tri Torr, lactitol, reduced isomaltulose, reduced starch, Liploids, liposomes in sol gel, cellac, fat hydrolysates, ethyl cellulose, hydroxypropyl methylcellulose, starch, chemical starch, alginate and alginate (eg sodium alginate), calcium caseinate, calcium polypectinate, carboxylcellulose, caragenan, cellulose Acetate phthalate, cellulose acetate trimellitate, chitosan, corn syrup solids, dextrin, fatty acids, fatty alcohols, gelatin, gellan gum, hydroxycellulose, hydroxyethyl cellulose, hydroxymethyl cellulose, hydroxypropyl cellulose, hydroxypropyl ethyl cellulose, hydroxypropyl methylcellulose, hydroxypropyl Methyl cellulose phthalate, lipids, liposomes, low density polyethylene, monoglycerides, diglycerides, triglycerides, pectin, phospholipids, polyethylene glycol, polylactic acid polymers, polylactic acid-glycolic acid copolymers, polyvinylpyrrolidone, stearic acids and derivatives, xanthane and proteins, Encapsulation can also be done with one or more of zein, gluten or other agents for protection from environmental elements.
また、処理中の任意の時点で、可溶性飲料、甘味料または甘味付けされた可溶性飲料成分に、追加のフレーバリングを加えることができる。フレーバリングの非限定的な例としては例えば、バニラ、チョコレート、ヘーゼルナッツ、キャラメル、シナモン、ミント、エッグノッグ、リンゴ、アプリコット、アロマチックビターズ、バナナ、ベリー、ブラックベリー、ブルーベリー、セロリ、チェリー、クランベリー、ストロベリー、ラズベリー、ジュニパーベリー、ブランデー、カシャッサ、ニンジン、シトラス、レモン、ライム、オレンジ、グレープフルーツ、タンジェリン、ココナッツ、コーラ、メントール、ジン、ショウガ、リコリス、ホット、ミルク、ナッツ、アーモンド、マカダミアナッツ、ピーナッツ、ピーカン、ピスタチオ、クルミ、モモ、セイヨウナシ、ペッパー、パイナップル、プラム、キニーネ、ラム、ホワイトラム、ダークラム、サングリア、シェルフィッシュ、クラム、茶、紅茶、緑茶、テキーラ、トマト、トップノート、トロピカル、ベルモット、ドライベルモット、スイートベルモット、ウイスキー、バーボンウイスキー、アイリッシュウイスキー、ライウイスキー、スコッチウイスキー、カナディアンウイスキー、レッドペッパー、ブラックペッパー、セイヨウワサビ、ワサビ、ハラペーニョペッパー、チポトレペッパー精油、コンクリート、アブソリュート、レジン、レジノイド、バーム、チンキ、大豆油、ココナッツ油、パーム油、カーネル油、ヒマワリ油、ピーナッツ油、アーモンド油、ココアバター、アミリス油、アンゲリカ種子油、アンゲリカ根油、アニス油、吉草油、バジル油、タラゴン油、ユーカリシトリオドラ油、ユーカリ油、フェンネル油、ファーニードル油、ガルバナム油、ガルバナムレジン、ゲラニウム油、グレープフルーツ油、グアヤクウッド油、グアヤクバルサム、グアヤクバルサム油、ヘリクリサムアブソリュート、ヘリクリサム油、ショウガ油、アイリス根アブソリュート、アイリス根油、ジャスミンアブソリュート、ショウブ油、ブルーカモミール油、ローマンカモミール油、ニンジン種子油、カスカリラ油、ミント油、カルヴィ油、ラブダナム油、ラブダナムアブソリュート、ラブダナムレジン、ラバンジンアブソリュート、ラバンジン油、ラベンダーアブソリュート、ラベンダー油、レモングラス油、ブルセラ・ペニシラータ(Bursera penicillata)(リナロエ)油、リトセアクベバ油、ベイローレル葉油、マシス油(macis oil)、マジョラム油、マンダリン油、マソイリンデ油(massoirinde oil)、ミモザアブソリュート、アンブレット種子油、アンブレットチンキ、クラリセージ油(muskatelle salbei oil)、ナツメグ油、オレンジ花アブソリュート、オレンジ油、オレガノ油、パルマローザ油、パチョリ油、エゴマ油、パセリ葉油、パセリ種子油、クローブ種子油、ペパーミント油、ペッパー油、ピメント油、松根油、ポレイ油(poley oil)、バラアブソリュート、ローズウッド油、バラ油、ローズマリー油、セージ油、ラバンジン、スパニッシュセージ油、サンダルウッド油、セロリ種子油、スパイクラベンダー油、ダイウイキョウ油、スチラックス油、マンジュギク油、松葉油、チャノキ油、テレビン油、タイム油、トルーバーム、トンカアブソリュート、ツベローズアブソリュート、バニラ抽出物、バイオレット葉アブソリュート、ベーバナ油、ベチバー油、ジュニパーベリー油、ワイン酵母油、ヨモギ油、ウインターグリーン油、イランイラン油、ヒソップ油、シベットアブソリュート、シナモン葉油、ケイ皮油など、任意の他の種類の食品用フレーバリングもしくは食用物質またはそれらの組み合わせ物が挙げられる。 Also, at any time during processing, additional flavoring can be added to the soluble beverage, sweetener or sweetened soluble beverage ingredient. Non-limiting examples of flavoring include, for example, vanilla, chocolate, hazelnut, caramel, cinnamon, mint, eggnog, apple, apricot, aromatic bitters, banana, berry, blackberry, blueberry, celery, cherry, cranberry, strawberry. , Raspberry, Juniper Berry, Brandy, Caschassa, Carrot, Citrus, Lemon, Lime, Orange, Grapefruit, Tangerine, Coconut, Cola, Mentor, Gin, Ginger, Licoris, Hot, Milk, Nuts, Almonds, Macadamia Nuts, Peanuts, Pecan , Pistachio, walnut, peach, pear, pepper, pineapple, plum, kinine, lamb, white lamb, dark lamb, sangria, shellfish, crumb, tea, tea, green tea, tequila, tomato, top note, tropical, bell motte, dry Belmot, Sweet Belmot, Whiskey, Bourbon Whiskey, Irish Whiskey, Rye Whiskey, Scotch Whiskey, Canadian Whiskey, Red Pepper, Black Pepper, Seiyo Wasabi, Wasabi, Jalapeno Pepper, Chipo Tre Pepper Essential Oil, Concrete, Absolute, Resin, Resinoid, Balm , Tinki, soybean oil, coconut oil, palm oil, kernel oil, sunflower oil, peanut oil, almond oil, cocoa butter, amyris oil, angelica seed oil, angelica root oil, anis oil, yoshikusa oil, basil oil, taragon oil , Eucalyptus citriodora oil, eucalyptus oil, fennel oil, fur needle oil, galvanum oil, galvanum resin, geranium oil, grapefruit oil, guayak wood oil, guayak balsam, guayak balsam oil, helichrysum absolute, helichrysum oil, ginger oil, Iris Root Absolute, Iris Root Oil, Jasmine Absolute, Shove Oil, Blue Chamomile Oil, Roman Chamomile Oil, Carrot Seed Oil, Cascarilla Oil, Mint Oil, Calvi Oil, Rabdanum Oil, Rabdanum Absolute, Rabdanam Resin, Labandin Absolute, Labandine Oil, Lavender Absolute, Lavender Oil, Lemongrass Oil, Bursera penicillata (Lina Roe) Oil, Lithose Acbeba Oil, Bay Laurel Leaf Oil, Masis Oil, Majorum Oil, Mann Darin oil, massoirinde oil, mimosa absolute, ambrette seed oil, ambrette tincture, clarice oil, nutmeg oil, orange flower absolute, orange oil, oregano oil, palmarosa oil, palmarosa oil, palmarosa oil Oil, parsley leaf oil, parsley seed oil, clove seed oil, peppermint oil, pepper oil, piment oil, pine root oil, polley oil, rose absolute, rosewood oil, rose oil, rosemary oil, sage oil, Labangin, Spanish sage oil, sandalwood oil, celery seed oil, spike lavender oil, daiuikyo oil, stilax oil, manjugiku oil, pine needle oil, chanoki oil, television oil, thyme oil, trobalm, tonka absolute, tuberose absolute, vanilla extract Things, Violet Leaf Absolute, Bebana Oil, Vetiba Oil, Juniper Berry Oil, Wine Yeast Oil, Yomogi Oil, Winter Green Oil, Iran Iran Oil, Hisop Oil, Civet Absolute, Cinnamon Leaf Oil, Kay Skin Oil, etc. Types of food flavoring or edible substances or combinations thereof may be mentioned.
いくつかの実施形態において、甘味付けされた可溶性飲料成分をシングルサーブ式飲料カートリッジに入れる。シングルサーブ式飲料カートリッジは、シングルサーブ式飲料機内で使用されるように構成されることができ、例えば自動のシングルサーブ式コーヒーブリューワー内で使用されるように構成されることができる。本明細書で使用される場合の「カートリッジ」なる用語は、その通常の慣用的な意味で与えられるものとし、これらに限定されるものではないが例えば、カートリッジ、カプセル、カップ、サッシェ、円盤状物(puck)、鞘状物(pod)などが挙げられるものとする。 In some embodiments, the sweetened soluble beverage ingredient is placed in a single serve beverage cartridge. The single serve beverage cartridge can be configured for use in a single serve beverage machine, for example in an automatic single serve coffee brewer. The term "cartridge" as used herein is given in its usual idiomatic sense, and is not limited to, for example, cartridges, capsules, cups, sachets, discs. A thing (pack), a sheath-like thing (pod), and the like are mentioned.
図4を参照すると、カートリッジ10は、カップ12、蓋15およびフィルター18を含むことができる。いくつかの実施形態において、カートリッジはフィルターを有しない。カップ12は概して中空の構造を有し、該構造は、底壁13、肩部16および側壁14を有する。カートリッジ10は、徐々に先細りしたほぼ円筒形の形状を有することができるが、本開示の趣旨および/または範囲から逸脱しない他の形状を使用することができる。
With reference to FIG. 4, the cartridge 10 can include a
カップは、外側に延在するリムを含むことができる。蓋15は、固定されてもよいし、接着されてもよいし、さもなければ外側に延在するリムに接続されてもよいし、また該リムに隣接してもよく、それによって封止されたカートリッジが形成される。この封止を気密シールとすることができ、それによってカートリッジ内への大気の侵入が低減され、それによって飲料成分の新鮮さが向上する。任意の適切な接着または封止の技術および材料、例えばヒートシール、クリンピング、グルーイング、UV硬化、超音波エネルギーまたはマイクロ波エネルギーの印加(例えば音波溶接)などを用いて、カートリッジに蓋15を固定または接着することができる。
The cup can include a rim that extends outward. The
いくつかの実施形態において、カートリッジを真空封止または加圧することができる。いくつかの実施形態において、カートリッジ内の酸素または大気を、窒素(または他のほぼ非反応性のガス)に置換する。特定の他の実施形態において、カートリッジ内の酸素または大気を、窒素と二酸化炭素との混合物に置換する。カートリッジ内の酸素または大気を置換することによって、例えばカートリッジの貯蔵寿命を延長させることができ、またカートリッジの内容物が損傷または劣化するリスクを低減させることができる。いくつかの実施形態において、飲料成分と外部環境(例えば大気)との間の水蒸気および/または酸素の透過が制限またはさもなければ制御されるようにカートリッジの1つ以上の部分(例えばカップおよび/または蓋)が構成され、それによって、許容される貯蔵寿命が提供される。例えば、いくつかの場合において、蓋15は、(ASTM F−1249により測定された)約0.050g/m2/日以下の水蒸気透過率を有する。特定の実施形態において、蓋15は、(ASTM D3985により測定された)約0.500cc/m2/日以下の酸素透過率を有する。そのような透過率は例示であり、したがって限定するものとして解釈されるべきではないことを、当業者は認識するであろう。いくつかの事例において、許容される貯蔵寿命は、カートリッジの組立後約6ヶ月間〜約12ヶ月間である。しかし、カートリッジの内容物に応じて、より短い貯蔵寿命(例えば約3ヶ月間)またはより長い貯蔵寿命(例えば約18ヶ月間)を適用することができ、またこうした貯蔵寿命は本開示により企図される。
In some embodiments, the cartridge can be vacuum sealed or pressurized. In some embodiments, the oxygen or atmosphere in the cartridge is replaced with nitrogen (or other nearly non-reactive gas). In certain other embodiments, the oxygen or atmosphere in the cartridge is replaced with a mixture of nitrogen and carbon dioxide. By substituting oxygen or air in the cartridge, for example, the shelf life of the cartridge can be extended and the risk of damage or deterioration of the contents of the cartridge can be reduced. In some embodiments, one or more parts of the cartridge (eg, cups and / or cups) so that the permeation of water vapor and / or oxygen between the beverage component and the external environment (eg, air) is restricted or otherwise controlled. Or a lid) is configured, which provides an acceptable shelf life. For example, in some cases, the
カートリッジは、一杯分のまたはシングルサーブ分の飲料成分、例えばインスタントコーヒー、茶、果汁、ソフトドリンクまたは実質的に可溶性の1つ以上の飲料成分と流体との混合により作製可能な任意の他の飲料を含むことができる。本明細書で使用される場合の可溶性なる用語は、その通常の慣用的な意味で与えられるものとし、これらに限定されるものではないが例えば、液体に、例えば水または牛乳に、容易に溶解または分散する製品が挙げられる。 Cartridges can be made from a cup or a single serve of beverage ingredients, such as instant coffee, tea, fruit juice, soft drinks or any other beverage that can be made by mixing fluid with one or more substantially soluble beverage ingredients. Can be included. Soluble terminology as used herein is given in its usual idiomatic sense and is readily soluble in, but not limited to, liquids, such as water or milk. Or a dispersed product.
いくつかの実施形態において、飲料成分は微粉砕または粉末化コーヒーを含み、例えば「METHOD OF MAKING BEVERAGES WITH ENHANCED FLAVORS AND AROMAS(増強されたフレーバーおよびアロマを有する飲料の製造方法)」と題する、2008年7月9日出願の米国特許出願公開第2010/0009039号明細書に記載された微粉砕または粉末化コーヒーを含み、ここに本明細書の一部を構成するものとして該特許明細書の内容全体を援用する。例えば、いくつかの場合において、インスタント飲料成分は、約350ミクロン以下のメジアン粒子径または平均粒子径を有するコーヒーを含む。いくつかの実施形態において、飲料成分は、乾燥コーヒー抽出物と微粉砕コーヒーとの混合物を含む。特定の実施形態において、飲料成分は凍結乾燥コーヒーを含む。いくつかの実施形態において、飲料成分は、凍結乾燥コーヒーと微粉砕コーヒーとの混合物を含む。特定の事例において、インスタント飲料成分は、例えば微粉砕コーヒーの粒状物などの粒状物質を含む。 In some embodiments, the beverage component comprises finely ground or powdered coffee, eg, "METHOD OF MAKING BEVERAGES WITH ENHANCED FLAVORS AND AROMAS", 2008. The entire content of this patent specification, including the finely ground or pulverized coffee described in US Patent Application Publication No. 2010/0009039, filed on July 9, as forming a part of this specification. To be used. For example, in some cases, instant beverage ingredients include coffee having a median particle size or average particle size of about 350 microns or less. In some embodiments, the beverage component comprises a mixture of dry coffee extract and finely ground coffee. In certain embodiments, the beverage component comprises lyophilized coffee. In some embodiments, the beverage component comprises a mixture of lyophilized coffee and finely ground coffee. In certain cases, the instant beverage component comprises particulate matter, such as granules of finely ground coffee.
特定の所望の特性を有する飲料が提供されるように、飲料成分の種類および量を選択することができる。例えば、所定の飲料濃度が得られるように、可溶性飲料成分17の量を選択することができる。いくつかの実施形態において、飲料成分は、例えばコーヒーまたは茶の他に、乳製品、大豆、砂糖、人工甘味料、栄養素、フレーバリングまたは他の成分を含むことができる。 The type and amount of beverage ingredients can be selected to provide a beverage with specific desired properties. For example, the amount of soluble beverage component 17 can be selected so that a predetermined beverage concentration is obtained. In some embodiments, the beverage ingredient can include, for example, coffee or tea, as well as dairy products, soybeans, sugar, artificial sweeteners, nutrients, flavoring or other ingredients.
飲料成分は、カップ内に多くの形態で提供されることができる。例えば、いくつかの実施形態において、飲料成分は概してばらの状態であり圧縮されない。他の実施形態において、飲料成分は概して圧縮されかつ/または締め固められる。 Beverage ingredients can be provided in many forms within the cup. For example, in some embodiments, the beverage ingredients are generally loose and uncompressed. In other embodiments, the beverage ingredients are generally compressed and / or compacted.
液体(例えば温水または冷水)をカートリッジに導入しうるようにするために、カップ12および蓋15は、シングルサーブ式飲料機の刺通部材による刺通または穿孔が可能な液体不透過性材料から構成されることができる。例えば、カップ12および蓋15は、金属(例えばアルミニウム)材料、紙をベースとする材料、高分子(例えばプラスチック、ポリエチレン、ポリウレタン、ナイロン)材料および/または生分解性材料のうちの1つ以上からできていてよい。いくつかの実施形態において、カップ12および/または蓋15は、可とう性材料で構成される。特定の事例において、カートリッジの蓋15を、刺通部材により刺通または穿孔することができる。そうした場合において、刺通部材および/またはそれから作成される開口部を通じてカップ12内に液体を注入またはさもなければ送達することができ、それによってカップ12内で飲料が形成される。他の事例において、蓋15は、該蓋の刺通を行う必要なしに例えば水などの液体を通過させるガスおよび/または水透過性の材料で構成されることができる。
To allow liquids (eg hot or cold water) to be introduced into the cartridge, the
いくつかの実施形態において、カートリッジへの液体の導入によって、該液体と飲料成分との混合が促進される。例えば、液体を(例えば約0.5バール〜約20バールの)加圧蒸気として導入することができ、該蒸気が飲料成分および/またはカップ12(例えば底壁13)に衝突することができ、これによって混合が促進される。いくつかの実施形態において、カップ12内で液体とインスタント飲料成分とが効率的にかき混ぜられるまたは渦形成されるように液体が注入され、それにより飲料粒子がより容易に分散および/または溶解しうる。例えば、いくつかのそのような場合において、液体はサイクロン方式で注入される。
In some embodiments, introduction of the liquid into the cartridge facilitates mixing of the liquid with the beverage component. For example, a liquid can be introduced as pressurized vapor (eg, from about 0.5 bar to about 20 bar), which can collide with beverage components and / or cup 12 (eg bottom wall 13). This promotes mixing. In some embodiments, the liquid is injected into the
概して、カートリッジに導入される液体は水であるが、ほぼあらゆる種類の液体を使用することができる。例えば、いくつかの実施形態において、液体は牛乳であり、これは例えばホットココア調製用のものである。他の実施形態において、液体は果汁である。いくつかの実施形態において、液体は炭酸入りであり、これは例えばソフトドリンク調整用のものである。特定の実施形態において、液体はアルコールであり、これは例えばショットまたはカクテル調製用のものである。いくつかの事例においては熱い液体が導入され、これは例えば熱い飲料用のものである。他の事例においては冷たい液体が導入され、これは例えば氷冷飲料用のものである。液体の導入量は、予め定められてもよいし、所望の飲料濃度に基づいて調整されてもよい。 Generally, the liquid introduced into the cartridge is water, but almost any type of liquid can be used. For example, in some embodiments, the liquid is milk, which is, for example, for hot cocoa preparation. In other embodiments, the liquid is fruit juice. In some embodiments, the liquid is carbonated, for example for soft drink conditioning. In certain embodiments, the liquid is an alcohol, which is, for example, for shot or cocktail preparation. In some cases hot liquids have been introduced, for example for hot beverages. In other cases cold liquids have been introduced, for example for ice-cold beverages. The amount of liquid introduced may be predetermined or may be adjusted based on the desired beverage concentration.
いくつかの実施形態において、第1の刺通部材によりカートリッジを刺通し、このカートリッジ内に液体を導入し、この液体と飲料成分とを少なくとも部分的に混合しかつ/またはこの液体に飲料成分を少なくとも部分的に溶解させた後に、飲料がこのカートリッジから出る準備が整う。したがって、いくつかの事例において、カップ12は、液体がカートリッジから出るための場所が提供されるように構成されることができる。例えば、底壁13は、該底壁13が刺通部材によって刺通または穿孔されることにより、調製された飲料がカートリッジから出られるように、構成されることができる。調製された飲料が、(例えば流出口を通って)カップまたは他の飲料用の容器に送達するための第2の刺通部材を通って流れ、該飲料が消費(摂取)されるように、刺通部材を中空針またはカニューレ状要素とすることができる。いくつかの実施形態において、調製された飲料は刺通部材を通って流れずに、刺通部材により形成された孔または開口部を通って出る。特定の実施形態において、刺通部材は、底壁13のおおよそ中心(例えば放射状体の中心)を刺通する。さらに他の実施形態において、カートリッジには、底壁13内に1つ以上の孔または開口部が作製されてよい。そのような実施形態において、これらの1つ以上の孔は、取り外し可能なタブまたは他のカバーによって封止されてよく、使用前にこれらのタブまたは他のカバーを底壁13から剥離することができる。さらに他の実施形態において、底壁13は、形成された飲料をいかなるタブまたはカバーの刺通も取り外しも必要とせずに通過させうるガスおよび/または不透過性の材料で構成される。
In some embodiments, the cartridge is pierced by a first piercing member, a liquid is introduced into the cartridge, the liquid and the beverage component are at least partially mixed and / or at least the beverage component is added to the liquid. After partial dissolution, the beverage is ready to exit this cartridge. Therefore, in some cases, the
特定の構成において、カートリッジの構成要素は可とう性材料で構成される。例えば、いくつかの実施形態において、カップ12は十分な可とう性を示し、潰れることも広がることもできる。そのような構成によって、例えばカートリッジが占める貯蔵空間を減少させることができるとともに、空気もしくは他のガスの腐敗またはさもなければインスタント飲料成分の劣化が生じる可能性を低下させることができる。いくつかの場合において、カップ12は、インスタント飲料成分の周囲で潰れている。いくつかの場合において、空気または他のガスが、カートリッジから実質的に排気される。いくつかの実施形態において、カップ12は、液体がカートリッジ内に導入された際に広がるように構成される。特定のそのような場合において、カップ12が広がって、ほぼ潰れる前のそのサイズおよび形状となる。
In a particular configuration, the components of the cartridge are composed of flexible material. For example, in some embodiments, the
様々な実施形態において、本明細書に記載されたカートリッジは、生分解性のまたはさもなければ「環境に優しい」材料でできている。本明細書に記載されたカートリッジは、使い捨て用に構成されることができる。本明細書に記載されたカートリッジは、1つ以上の既存のシングルサーブ式飲料機またはシングルサーブ技術と適合しうる。 In various embodiments, the cartridges described herein are made of biodegradable or otherwise "environmentally friendly" materials. The cartridges described herein can be configured for disposable use. The cartridges described herein may be compatible with one or more existing single-serving beverage machines or single-serving technology.
以下の実施例は例示目的でのみ提供されるものであり、決して本実施形態の範囲を限定することを意図したものではない。 The following examples are provided for illustrative purposes only and are by no means intended to limit the scope of this embodiment.
実施例1
甘味付けされた可溶性コーヒー成分の調製
リボンミキサー内で、可溶性コーヒー600ポンドを砂糖4200ポンドと混合して混合物を形成させた。リボンミキサーにまず砂糖2100ポンドを入れ、次いでこのミキサーに可溶性コーヒー600ポンドを加えた。次いで、この混合物にさらに2100ポンドの砂糖を加えた。次いで、この混合物を約4分間混合した。次いで、この混合物に未粉砕の焙煎エスプレッソ豆を加え、その後、これを再び約3分間混合した。次いで、この混合物をメッシュに通してコーヒー豆を除去し、そしてこの混合物をセルフサーブ式カートリッジに入れてこれを封止した。
Example 1
Preparation of Sweetened Soluble Coffee Ingredients In a ribbon mixer, 600 pounds of soluble coffee was mixed with 4200 pounds of sugar to form a mixture. First put 2100 pounds of sugar in a ribbon mixer and then 600 pounds of soluble coffee was added to this mixer. An additional 2100 pounds of sugar was then added to the mixture. The mixture was then mixed for about 4 minutes. Unmilled roasted espresso beans were then added to the mixture, which was then mixed again for about 3 minutes. The mixture was then passed through a mesh to remove the coffee beans, and the mixture was placed in a self-serving cartridge and sealed.
実施例2
バニラフレーバーが付与された甘味付けされた可溶性コーヒー成分の調製
リボンミキサー内で、可溶性コーヒー600ポンドを、砂糖4200ポンドおよびバニラフレーバー粉末と混合して混合物を形成させた。リボンミキサーにまず砂糖2100ポンドを入れ、次いでバニラフレーバー粉末を入れ、次いでこのミキサーに可溶性コーヒー600ポンドを加えた。次いで、この混合物に砂糖2100ポンドを加えた。次いで、この混合物を約4分間混合した。次いで、この混合物に未粉砕の焙煎エスプレッソ豆を加え、その後、これを再び約3分間混合した。次いで、この混合物を8番のメッシュに通してコーヒー豆を除去し、そしてこの混合物をセルフサーブ式カートリッジに入れてこれを封止した。
Example 2
Preparation of sweetened soluble coffee ingredients with vanilla flavor In a ribbon mixer, 600 pounds of soluble coffee was mixed with 4200 pounds of sugar and vanilla flavor powder to form a mixture. A ribbon mixer was first filled with 2100 pounds of sugar, then vanilla flavor powder, and then 600 pounds of soluble coffee was added to this mixer. 2100 pounds of sugar was then added to this mixture. The mixture was then mixed for about 4 minutes. Unmilled roasted espresso beans were then added to the mixture, which was then mixed again for about 3 minutes. The mixture was then passed through a mesh # 8 to remove the coffee beans, and the mixture was placed in a self-serving cartridge and sealed.
実施例3
ココアフレーバーが付与された甘味付けされた可溶性コーヒー成分の調製
リボンミキサー内で、可溶性コーヒー600ポンドを、砂糖4200ポンドおよびココアフレーバー粉末と混合して混合物を形成させる。リボンミキサーにまず砂糖2100ポンドを入れ、次いでココアフレーバー粉末を入れ、次いでこのミキサーに可溶性コーヒー600ポンドを加えた。次いで、この混合物にさらに2100ポンドの砂糖を加える。次いで、この混合物を約4分間混合する。次いで、この混合物に未粉砕の焙煎エスプレッソ豆を加え、その後、これを再び約3分間混合する。次いで、この混合物を8番のメッシュに通してコーヒー豆を除去し、そしてこの混合物をセルフサーブ式カートリッジに入れ、次いでこれを封止する。
Example 3
Preparation of Sweetened Soluble Coffee Ingredients with Cocoa Flavor In a ribbon mixer, 600 pounds of soluble coffee is mixed with 4200 pounds of sugar and cocoa flavored powder to form a mixture. A ribbon mixer was first populated with 2100 pounds of sugar, then cocoa flavored powder, and then 600 pounds of soluble coffee was added to the mixer. An additional 2100 pounds of sugar is then added to this mixture. The mixture is then mixed for about 4 minutes. Unmilled roasted espresso beans are then added to the mixture, which is then mixed again for about 3 minutes. The mixture is then passed through a mesh # 8 to remove the coffee beans, and the mixture is placed in a self-serving cartridge, which is then sealed.
実施例4
甘味付けされた可溶性ココア成分の調製
リボンミキサー内で、ココア粉末600ポンドを砂糖4200ポンドと混合して混合物を形成させる。リボンミキサーにまず砂糖2100ポンドを入れ、次いでココアフレーバー粉末600ポンドを入れる。次いで、この混合物にさらに2100ポンドの砂糖を加える。次いで、この混合物を約4分間混合する。次いで、この混合物に未粉砕の焙煎エスプレッソ豆を加え、その後、これを再び約3分間混合する。次いで、この混合物を8番のメッシュに通してコーヒー豆を除去し、そしてこの混合物をセルフサーブ式カートリッジに入れ、次いでこれを封止する。
Example 4
Preparation of sweetened soluble cocoa ingredients In a ribbon mixer, 600 pounds of cocoa powder is mixed with 4200 pounds of sugar to form a mixture. First add 2100 pounds of sugar to the ribbon mixer, then 600 pounds of cocoa flavor powder. An additional 2100 pounds of sugar is then added to this mixture. The mixture is then mixed for about 4 minutes. Unmilled roasted espresso beans are then added to the mixture, which is then mixed again for about 3 minutes. The mixture is then passed through a mesh # 8 to remove the coffee beans, and the mixture is placed in a self-serving cartridge, which is then sealed.
コーヒーに関する特定の実施形態を本明細書に記載したが、本明細書に記載された方法および組成物は、他の多くの種類の飲料、例えばチョコレートベースの製品(例えばホットココア)、茶、果汁および他の飲料を作製するための粒状の材料または成分を含みうる。さらに、液体をカートリッジに導入するいくつかの実施形態を開示したが、他の相の導入も企図される。例えば、いくつかの実施形態において、蒸気または蒸気および液体の水の混合物がカートリッジに導入される。さらに、飲料成分を含む特定の実施形態を開示したが、「飲料成分」なる用語は単一の成分のみに限定されない。そうではなく、飲料成分は、単一の成分を含むことも複数の成分を含むこともできる。 Although specific embodiments relating to coffee have been described herein, the methods and compositions described herein describe many other types of beverages, such as chocolate-based products (eg, hot cocoa), teas, juices. And may contain granular materials or ingredients for making other beverages. In addition, although some embodiments of introducing a liquid into a cartridge have been disclosed, the introduction of other phases is also contemplated. For example, in some embodiments, a vapor or a mixture of vapor and liquid water is introduced into the cartridge. Further, although specific embodiments including beverage ingredients have been disclosed, the term "beverage ingredient" is not limited to a single ingredient. Instead, the beverage component can contain a single component or multiple components.
条件の文言(conditional language)、例えば特に「することができる(can)」、「可能性がある(could)」、「場合がある(might)」または「してもよい(may)」は、別段の明示がない限り、または用いられる文脈上別段の解釈がなされない限り、概して、特定の実施形態には特定の特徴、要素および/またはステップが含まれるが、他の実施形態にはそれらが含まれないことを示すことを意図している。したがって、そのような条件の文言は概して、特徴、要素および/またはステップが1つ以上の実施形態に何としても必要であることを暗示することを意図しているわけではなく、また、これらの特徴、要素および/またはステップが任意の特定の実施形態に含まれるあるいはその中で実施されるべきであるか否かをユーザーの入力または指示の有無にかかわらず判定するための論理を1つ以上の実施形態が必ず含むことを暗示することを意図しているわけでもない。 The wording of the condition (conditional language), for example, "can", "could", "may" or "may", in particular, is Unless otherwise stated, or unless otherwise interpreted in the context in which it is used, in general certain embodiments include certain features, elements and / or steps, while other embodiments contain them. Intended to indicate that it is not included. Therefore, the wording of such conditions is generally not intended to imply that features, elements and / or steps are at all necessary for one or more embodiments, nor are these. One or more logics for determining whether a feature, element and / or step is included in or should be performed in any particular embodiment, with or without user input or instruction. It is not intended to imply that the embodiments of.
特定の実施形態および実施例を本明細書に記載したが、本開示に示されたおよび記載された方法および装置の多くの態様を様々に組み合わせかつ/または修正することによりさらなる実施形態または許容される実施例が形成されうることは、当業者により理解されるであろう。そのような修正形態および変形形態はいずれも本開示の範囲内に包含されることが意図される。多種多様な設計およびアプローチが可能である。本明細書に開示されたいかなる特徴、構造またはステップも、必須あるいは不可欠ではない。 Although specific embodiments and examples have been described herein, additional embodiments or allowances can be made by variously combining and / or modifying many aspects of the methods and devices presented and described herein. It will be appreciated by those skilled in the art that such examples can be formed. Both modified and modified forms are intended to be included within the scope of the present disclosure. A wide variety of designs and approaches are possible. None of the features, structures or steps disclosed herein are essential or essential.
いくつかの実施形態を添付の図面に関連して説明した。しかし、これらの図面は正寸ではないことが理解されるべきである。距離、角度などは単なる例示であって、示された装置の実際の寸法および配置との正確な関係性を必ずしも有しているわけではない。構成要素を追加、削除および/または再構成することが可能である。さらに、本明細書における、様々な実施形態に関連するすべての特定の特徴、態様、方法、性質、特性、品質、属性、要素などの開示を、本明細書に記載された他のすべての実施形態において使用することができる。加えて、本明細書に記載されたすべての方法を、記載されたステップを実施するのに適したあらゆる装置を使用して実施できることが認識されるであろう。 Some embodiments have been described in connection with the accompanying drawings. However, it should be understood that these drawings are not exact size. Distances, angles, etc. are merely examples and do not necessarily have an exact relationship with the actual dimensions and placement of the devices shown. It is possible to add, remove and / or reconfigure components. In addition, disclosure of all specific features, embodiments, methods, properties, properties, qualities, attributes, elements, etc. relating to the various embodiments herein is disclosed in all other implementations described herein. Can be used in the form. In addition, it will be appreciated that all the methods described herein can be performed using any device suitable for performing the described steps.
本開示の目的のために、特定の態様、利点および新規な特徴が本明細書に記載される。必ずしもそうした利点のすべてがあらゆる特定の実施形態により達成されうるわけではないことが理解されるべきである。したがって例えば、本明細書に教示された1つまたは一群の利点が達成される方法で本開示が具体化または実施されうるが、本明細書に教示または示唆されうる他の利点が必ずしも達成されるわけではないことが、当業者により認識されるであろう。 For the purposes of the present disclosure, specific aspects, advantages and novel features are described herein. It should be understood that not all of these benefits can be achieved by any particular embodiment. Thus, for example, the disclosure may be embodied or implemented in a manner that achieves one or a group of advantages taught herein, but other benefits that may be taught or suggested herein are not necessarily achieved. It will be recognized by those skilled in the art that this is not the case.
Claims (30)
可溶性飲料と甘味料と未粉砕のコーヒー豆とを容器内で混合して混合物を形成するステップと、
前記混合物を所定の時間にわたって撹拌するステップと、
前記混合物から前記未粉砕のコーヒー豆を除去するステップと、
を含み、
前記甘味付けされた可溶性飲料成分は、前記可溶性飲料と、未粉砕のコーヒー豆由来の油と、前記甘味料と、を含む、
方法。 A method of producing sweetened soluble beverage ingredients,
The step of mixing soluble beverages, sweeteners and unmilled coffee beans in a container to form a mixture,
A step of stirring the mixture over a predetermined time and
The step of removing the unground coffee beans from the mixture and
Including
The sweetened soluble beverage component comprises the soluble beverage, unmilled coffee bean-derived oil, and the sweetener.
Method.
請求項1記載の方法。 The sweetener contains sugar,
The method according to claim 1.
請求項1記載の方法。 The sweetener contains granulated sugar,
The method according to claim 1.
請求項1記載の方法。 The soluble beverage comprises soluble coffee.
The method according to claim 1.
請求項4記載の方法。 The soluble coffee comprises powdered coffee beans,
The method according to claim 4.
請求項1記載の方法。 The uncrushed coffee beans include uncrushed roasted coffee beans.
The method according to claim 1.
請求項6記載の方法。 The unground roasted coffee beans include unground roasted espresso beans.
The method according to claim 6.
請求項1記載の方法。 Stirring of the mixture comprises at least one of mixing, blending, tumbling and panning.
The method according to claim 1.
請求項1記載の方法。 The step of removing the unmilled coffee beans from the mixture comprises filtering the mixture.
The method according to claim 1.
請求項1記載の方法。 The sweetened soluble beverage component comprises an oil derived from unmilled coffee beans, and the oil derived from the unmilled coffee beans is said to be soluble prior to the step of removing the unmilled coffee beans from the mixture. It is given to the beverage and the sweetener.
The method according to claim 1.
請求項1記載の方法。 Further comprising adding to the mixture at least one of a milk component, a spice, cocoa, a fruit powder and a flavoring component.
The method according to claim 1.
請求項1記載の方法。 Further comprising the step of placing the sweetened soluble beverage ingredient in a self-serving cartridge.
The method according to claim 1.
蓋と、底壁と、前記蓋と前記底壁との間に延在する側壁と、を含むカップと、
前記カートリッジ内に配置された一杯分の甘味付けされた可溶性飲料成分と、
を含み、
前記甘味付けされた可溶性飲料成分は、可溶性飲料と、甘味料と、未粉砕のコーヒー豆由来の油と、を含み、粉砕したコーヒー豆由来の油を含まず、
前記未粉砕のコーヒー豆由来の油は、前記可溶性飲料および前記甘味料と前記未粉砕のコーヒー豆との混合によって前記可溶性飲料および前記甘味料に付与されたものであり、
前記未粉砕のコーヒー豆は、混合後に除去された、
カートリッジ。 A cartridge for making a cup of beverage
A cup comprising a lid, a bottom wall, and a side wall extending between the lid and the bottom wall.
A cup of sweetened soluble beverage ingredient placed in the cartridge,
Including
The sweetened soluble beverage component comprises a soluble beverage, a sweetener, an oil derived from unground coffee beans, and was free of oil derived from ground coffee beans .
The oil derived from the uncrushed coffee beans is added to the soluble beverage and the sweetener by mixing the soluble beverage and the sweetener with the uncrushed coffee beans.
The unground coffee beans were removed after mixing,
cartridge.
請求項13記載のカートリッジ。 The sweetener contains sugar,
13. The cartridge according to claim 13.
請求項13記載のカートリッジ。 The sweetener contains granulated sugar,
13. The cartridge according to claim 13.
請求項13記載のカートリッジ。 The soluble beverage comprises soluble coffee.
13. The cartridge according to claim 13.
請求項16記載のカートリッジ。 The soluble coffee comprises powdered coffee beans,
16. The cartridge according to claim 16.
請求項13記載のカートリッジ。 The uncrushed coffee beans include uncrushed roasted coffee beans.
13. The cartridge according to claim 13.
請求項18記載のカートリッジ。 The unground roasted coffee beans include unground roasted espresso beans.
18. The cartridge according to claim 18.
請求項13記載のカートリッジ。 The unground coffee beans were removed from the sweetened soluble beverage component by filtration.
13. The cartridge according to claim 13.
請求項13記載のカートリッジ。 The sweetened soluble beverage component further comprises at least one of a milk component, a spice, cocoa, a fruit powder and a flavoring component.
13. The cartridge according to claim 13.
前記未粉砕のコーヒー豆由来の油は、前記可溶性飲料および前記甘味料と前記未粉砕のコーヒー豆との混合によって前記可溶性飲料および前記甘味料に付与されたものであり、
前記未粉砕のコーヒー豆は、混合後に除去された、
甘味付けされた可溶性飲料成分。 And soluble drinks, and sweeteners, only contains the oil from unground coffee beans, and does not include the oil from ground coffee beans, a soluble beverage component that has been sweetened,
The oil derived from the uncrushed coffee beans is added to the soluble beverage and the sweetener by mixing the soluble beverage and the sweetener with the uncrushed coffee beans.
The unground coffee beans were removed after mixing,
A sweetened soluble beverage ingredient.
請求項22記載の甘味付けされた可溶性飲料成分。 The sweetener contains sugar,
22. The sweetened soluble beverage ingredient according to claim 22.
請求項22記載の甘味付けされた可溶性飲料成分。 The sweetener contains granulated sugar,
22. The sweetened soluble beverage ingredient according to claim 22.
請求項22記載の甘味付けされた可溶性飲料成分。 The soluble beverage comprises soluble coffee.
22. The sweetened soluble beverage ingredient according to claim 22.
請求項25記載の甘味付けされた可溶性飲料成分。 The soluble coffee comprises powdered coffee beans,
25. The sweetened soluble beverage ingredient according to claim 25.
請求項22記載の甘味付けされた可溶性飲料成分。 The uncrushed coffee beans include uncrushed roasted coffee beans.
22. The sweetened soluble beverage ingredient according to claim 22.
請求項27記載の甘味付けされた可溶性飲料成分。 The unground roasted coffee beans include unground roasted espresso beans.
The sweetened soluble beverage ingredient according to claim 27.
請求項22記載の甘味付けされた可溶性飲料成分。 The unground coffee beans were removed from the sweetened soluble beverage component by filtration.
22. The sweetened soluble beverage ingredient according to claim 22.
請求項22記載の甘味付けされた可溶性飲料成分。 Further comprising at least one of milk components, spices, cocoa, fruit powder and flavoring components,
22. The sweetened soluble beverage ingredient according to claim 22.
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US14/594,041 US9877495B2 (en) | 2015-01-09 | 2015-01-09 | Method of making a sweetened soluble beverage product |
US14/594,041 | 2015-01-09 | ||
PCT/US2016/012159 WO2016111996A1 (en) | 2015-01-09 | 2016-01-05 | Soluble beverages with enhanced flavors and aromas |
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JP2018501806A JP2018501806A (en) | 2018-01-25 |
JP6835723B2 true JP6835723B2 (en) | 2021-02-24 |
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JP2017536295A Active JP6835723B2 (en) | 2015-01-09 | 2016-01-05 | Soluble beverages with enhanced flavors and aromas |
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EP (2) | EP3566587B1 (en) |
JP (1) | JP6835723B2 (en) |
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CN (1) | CN107404894B (en) |
AU (1) | AU2016205460B2 (en) |
BR (1) | BR112017014867B1 (en) |
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CO (2) | CO2017007870A2 (en) |
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WO (1) | WO2016111996A1 (en) |
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CN107404894A (en) | 2017-11-28 |
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ES2744430T3 (en) | 2020-02-25 |
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CA2973244C (en) | 2022-10-04 |
BR112017014867A2 (en) | 2018-03-13 |
WO2016111996A1 (en) | 2016-07-14 |
KR20170105521A (en) | 2017-09-19 |
CN107404894B (en) | 2022-01-25 |
US20180132504A1 (en) | 2018-05-17 |
MX2017009045A (en) | 2017-10-04 |
EP3242561B1 (en) | 2019-07-17 |
EP3242561A4 (en) | 2018-08-01 |
EP3242561A1 (en) | 2017-11-15 |
TWI698179B (en) | 2020-07-11 |
JP2018501806A (en) | 2018-01-25 |
CA2973244A1 (en) | 2016-07-14 |
AU2016205460A1 (en) | 2017-08-03 |
EP3566587B1 (en) | 2021-10-06 |
KR102390666B1 (en) | 2022-04-26 |
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